Sticky sauce-covered chicken wings, ideal for watching that film or the match. Perfect foil for a nice cold beer yes? Well why not put the beer IN the sauce too? Enables you to get great beer flavour in your food whilst you drink the beer also, double bubble! These beery wings couldn’t be simpler and the addition of a flavour packed Belgian Tripel it becomes a powerhouse of deliciousness. The sauce can be made in advance and kept in the fridge for a good 3-4 weeks too so make loads and spread it on your BBQ meats and veggies too.
For the wings
2kg chicken wings (tips removed)
1 tablespoon melted butter
2 tablespoon vegetable oil
salt and pepper
For the sauce
350ml Belgian Tripel
1 teaspoon freshly ground black pepper
½ teaspoon coriander
Pinch of salt
120ml (or 170g) honey
2 garlic cloves, crushed
- Pre-heat your oven to 200°C. Put all the sauce ingredients, including your Belgian tripel of choice, in a saucepan over high heat and bring to a boil. Lower the heat to a simmer and reduce the sauce until it is down to a quarter of its original quantity, 45 minutes – 1 hour, stirring occasionally.
- Next, put the butter, oil, salt and pepper in a large bowl. Add in the wings and toss to coat them. Prepare a baking sheet (or two) by lining with foil and placing a wire baking rack on top. The rack helps the wings get crispy. Put the wings on the rack and bake for 50 – 55 minutes, until crispy and golden brown. Turn the wings halfway through baking.
- Once your sauce is reduced, remove from the heat and allow it to cool. It will thicken a bit as it cools.
- When the wings are done, place the sauce in a large bowl, add the wings and toss well to coat them evenly. At this point, you can serve the wings as is or place them back in the oven on the wire rack to cook for a few more minutes, caramelising the sauce and making them less sticky/messy. It is really a personal choice.
If you wish to do this, once the wings are coated, line them back up on the wire rack and place them back in the 200°C oven for a good five or so minutes. Turn and brush the wings with additional sauce left over in the bowl halfway through. You can always throw a few back in the oven to test it out and see which you like better before committing to the whole batch.